These are by far the best white chocolate macadamia nut cookies you will ever taste. They are soft, chewy, and filled with white chocolate and chopped macadamia nuts. They are prepared in just a few minutes, and this recipe is perfectly suitable for beginners.
You can also change the mix-ins if you want, but I think this combination is the best. If you enjoy chewy cookies, try my Oatmeal Cookies too. Keep reading because I’ll show you what the cookies should look like when they come out of the oven and how to stop them from becoming dry or crumbly.
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Try These White Chocolate Macadamia Nut Cookies
If you normally buy white chocolate chip macadamia nut cookies, this homemade version is so worth the effort. They’re soft in the middle, have lightly crisp edges, and the white chocolate and macadamia nuts make them the best white chocolate macadamia nut cookie recipe in my opinion, and extra yummy.
The white chocolate is sweet and creamy, and the macadamias add that little bit of crunch that keeps the cookies from being too soft all the way through. These don't make a thick cookie, but I prefer these thinner as a thicker cookie tends to be extra dense.
Why You’ll Love It
- They stay soft and chewy: The best cookies come out with set edges and softer centers, which is what you can expect from these and exactly how I like my favorite cookies.
- There’s plenty of white chocolate and macadamia: You get ¾ cup of each, so you’re not hunting around for the good bits.
- The dough is simple: There aren’t lots of steps or unusual ingredients, so it’s an easy cookie recipe to make from scratch.
- You can change the mix-ins: Use more white chocolate, more macadamias, coconut, or swap one of them for other substitutions for a different flavor variations if you like.
- They freeze well: The baked cookies keep in the freezer for up to 3 months.
Ingredients
- All-purpose flour: Measure it by spooning the flour into the measuring cup and leveling it off rather than packing it down. Too much flour is one of the easiest ways to end up with dry cookies.
- Brown sugar: I wouldn’t leave this out. The molasses in the brown sugar helps with the texture and also provides the acidity that the baking soda needs. Light brown sugar is used here, but dark brown sugar works too. I would not recommend white sugar as it does not give the same effect.
- Sweet white chocolate chips: I like using good-quality white chocolate because you can taste it in every cookie. White chocolate chunks work as well for delicious chewy centers.
- Macadamia nuts: Roughly chop them rather than leaving them whole. That gives you smaller pieces throughout the dough instead of one huge nut in a bite.
How to Make White Chocolate Macadamia Nut Cookies
1. Add the dry ingredients, all-purpose flour, baking soda, and salt to a medium bowl. Stir together and set aside. In a large mixing bowl, using an electric mixer fitted with a paddle attachment or whisk attachment, cream the room-temperature unsalted butter, granulated sugar, and light brown sugar on medium-high speed for 2-3 minutes.
2. Add the egg and vanilla extract and mix for about 1 minute, until creamy and well combined.
3. Add the flour mixture and mix on low speed for about 30-60 seconds, stopping as soon as the flour is incorporated.
4. Add the white chocolate chips and chopped macadamia nuts. Mix only until they’re spread through the dough. Cover the large bowl and refrigerate the cookie dough for 1 hour.
5. Line 2-3 baking sheets with parchment paper and preheat the oven to 350°F (175°C).
6. Scoop 2 tablespoons (45g) of dough for each cookie and roll into even dough balls. Place them about 4 inches (10cm) apart on the lined baking sheet.
7. Bake one batch at a time for 10-11 minutes. The edges should be lightly browned and set, while the centers should still look pale, puffed, and underbaked.
8. Remove the cookies from the oven and leave them on the baking sheet for 5-10 minutes. They’ll continue baking and firming up on the hot tray.
9. Transfer the cookies to a cooling wire rack and let them cool completely.
Recipe Tips
- Measure the flour carefully. I fluff it first, spoon it into the measuring cup, and level the top with a knife for a chewier texture.
- Don’t shake or pack the flour into the cup because you’ll end up with more flour than the recipe needs.
- Once the flour goes in, mix only until combined. Overmixing can leave the cookies dry and crumbly instead of soft.
- Keep the brown sugar in the recipe. It helps with both texture and the baking soda.
- Give the dough the full hour in the fridge before baking.
- Scoop around 45g of dough for each cookie if you want them to bake evenly.
- Leave plenty of space between them. These need around 4 inches between each dough ball.
- Don’t wait for the centers to look fully baked. They should still look pale and a little underdone when you take them out.
- Leave them on the baking sheet for 5-10 minutes before moving them. They keep baking from the heat of the pan.
What Can You Serve With This?
- Cold milk
- Coffee
- Hot chocolate
- Vanilla ice cream
- Fresh berries
- Tea
FAQs
Too much flour or overmixing after the flour is added are two common reasons. Measure the flour properly and stop mixing as soon as the dough comes together.
Yes. You can add more macadamia nuts instead or use a different mix-in.
That’s how they should look when they come out. The centers should be pale, puffed, and slightly underdone. They continue baking on the hot baking sheet for another 5-10 minutes.
Yes. The dough can stay covered in the refrigerator for up to 2 days. Let it sit at room temperature for 20-30 minutes before scooping and baking.
Yes. Chill the dough first, scoop and roll it into balls, and freeze them in freezer bags or freezer-safe containers. Let them thaw for 1-2 hours before baking.
Recipe
Best White Chocolate Macadamia Nut Cookies
Ingredients
- 1 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup granulated white sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup high-quality white chocolate chips or white chocolate chunks*
- ¾ cup macadamia nuts, roughly chopped*
Instructions
- In a medium bowl, combine the flour, baking soda, and salt, and set aside.
- In a large mixing bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar, on medium-high speed for about 2-3 minutes. Add the egg and vanilla and mix until well combined and creamy, about 1 minute. Then add the flour mixture and mix on low speed just until incorporated, about 30-60 seconds. Mix in the white chocolate chips and macadamia nuts just until well distributed. Cover and chill for 1 hour.
- Line 2-3 baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- Scoop 2 tablespoon (45g) of cookie dough for each cookie and roll into even balls. Place 4 inches (10cm) apart on the prepared baking sheets and bake one sheet at a time for 10-11 minutes until the edges are lightly browned and set and the center looks pale, underbaked, and puffed.
- Remove from the oven and let cool for 5-10 minutes until they are firm enough to move them. They continue baking on the baking sheets. Transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
Cooking Time and Temperature
Bake one sheet at a time at 350°F (175°C) for 10-11 minutes. The edges should be lightly browned and set, while the centers should still look pale, puffed, and slightly underbaked.Taste & Texture
These cookies are soft and chewy in the middle with lightly browned edges. The white chocolate adds sweetness, while the chopped macadamia nuts give you a buttery crunch throughout.Storage, Freezing & Reheating
- Room temperature: Store the cookies in an airtight container for up to 4 days.
- Refrigerator: The cookie dough can be covered and chilled for up to 2 days.
- Freezer: Freeze baked cookies for up to 3 months.
- Frozen dough: Scoop and roll the chilled dough into balls and freeze in freezer bags or containers.
- Thawing dough: Let frozen dough balls sit at room temperature for 1-2 hours before baking.
- Reheating: These cookies don’t need reheating, but you can warm one briefly if you like the white chocolate a little softer.
Serving Recommendations
I like these white macadamia nut cookies once they’ve cooled enough for the centers to settle, but are still a little soft. A cold glass of milk is probably my first choice with them because the cookies are quite sweet. They’re also good with coffee, especially if you’ve used plenty of white chocolate. If I’m serving them as dessert, I’ll sometimes add a scoop of vanilla ice cream.Recipe Variations and Substitutions
- White chocolate: Replace some or all of the macadamia nuts with more white chocolate chip cookies mix-ins if you want a sweeter cookie.
- Macadamia nuts: Replace some or all of the white chocolate with extra nuts.
- Different mix-ins: Use another chocolate, nuts, or mix-ins you enjoy.
- Dark brown sugar: Use it instead of light brown sugar if needed.
- Gluten-free: Bob’s Red Mill gluten-free flour can replace the all-purpose flour.
- Vegan: Use the butter and egg replacements from the Vegan Chocolate Chip Cookies recipe.
Proper Storage Tips
- Let the cookies cool completely before putting them into an airtight container.
- Keep the container closed so the cookies don’t dry out.
- If you’re making the dough ahead, store it covered in the refrigerator for up to 2 days.
- Let the chilled dough soften for 20-30 minutes if it’s too firm to scoop.
- Freeze cookie dough already portioned into balls so it’s ready to thaw and bake.
- Keep baked cookies tightly wrapped or sealed before freezing.
Pro Tips
- Spoon and level the flour rather than scooping directly from the bag.
- Don’t pack flour into the measuring cup.
- Cream the butter and sugars for the full 2-3 minutes.
- Mix the egg and vanilla in until creamy before adding the dry ingredients.
- Once the flour goes in, switch to low speed and stop as soon as it’s incorporated.
- Mix the white chocolate and macadamias only until evenly spread through the dough.
- Chill the dough for 1 hour.
- Weigh each cookie to around 45g if you want even baking.
- Leave 4 inches (10cm) between the dough balls.
- Take the cookies out while the centers still look underdone.
- Give them 5-10 minutes on the baking sheet before transferring them to a rack.
Video
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Peggy
Made just as recipe directed, except: I simply froze the entire jar of jelly instead of making individual balls. (Jelly never really firmed up anyway.) Used small melon-ball scoop plus narrow spoon to place jelly into bottom half and then added the top disc. I found a silicone spatula along with some flour nearby helpful as I shaped my cookies. Really a neat recipe! Thank you.
Marie
These are a classic and one of my favourites. And who doesn't love a chewy cookie.
Sabine
I think chewy cookies are the best! Thank you so much, Marie!